Description
A rich and comforting dish featuring succulent chicken in a velvety garlic-infused cream sauce with Parmesan cheese, served over twisted pasta.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 12 oz twisted pasta (rotini, fusilli, or cavatappi)
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 cloves fresh garlic, minced
- 1 cup chicken broth
- 1¼ cups heavy cream
- 1½ cups freshly grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 2 tbsp fresh parsley, chopped
Instructions
- Slice or pound chicken breasts to 3/4-inch thickness. Season generously with salt and black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer to a cutting board, tent with foil, and rest 5-10 minutes. Slice into bite-sized pieces and set aside.
- Bring a large pot of salted water to a rolling boil. Add 12 oz twisted pasta and cook according to package directions until al dente. Before draining, reserve 1-1.5 cups of the starchy pasta water. Drain pasta and set aside.
- Using the same skillet, melt 3 tbsp unsalted butter over medium-low heat. Add 4 cloves minced fresh garlic and sauté for 1-2 minutes until fragrant. Pour in 1 cup chicken broth, scraping up any browned bits from the pan. Simmer for 2-3 minutes.
- Reduce heat to low. Stir in 1¼ cups heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened. Stir in 1½ cups freshly grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste.
- Add the sliced chicken and drained pasta to the skillet with the sauce. Pour in about 1/2 cup of the reserved pasta water. Toss gently with tongs, adding more pasta water a tablespoon at a time if the sauce is too thick, until all ingredients are thoroughly coated and the sauce reaches your desired consistency. Stir in 2 tbsp fresh chopped parsley.
- Serve immediately, garnished with extra Parmesan cheese and fresh parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 150mg